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Baked monkfish with pink peppercorn sauce
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Nutritional Info
Calories per serving
133KCal
Ingredients
- 2 small monkfish fillets
- 2 tsps arrowroot
- 300ml semi-skimmed milk
- pinch saffron
- 1 tsp pink peppercorns, crushed
- pinch vegetable bouillon powder
- salt and black pepper
Cooking Instructions
- Preheat the oven to 200C, 400F, Gas Mark 6. Using a sharp knife cut away the skin from the monkfish. Place in a shallow dish and lightly season with salt and black pepper.
- Mix the arrowroot with a little of the milk to form a paste and heat the remaining milk in a small saucepan until not quite boiling. Whisk the arrowroot paste into the sauce and stir until thickened.
- Add the saffron, peppercorns and bouillon powder. Pour the sauce over the fish and place in a preheated oven for 15 minutes. Remove and allow to rest for 2-3 minutes before slicing into medallions.
- Serve with a selection of steamed vegetables, potatoes or rice.
Tips
When removing the skin from monkfish, rub with coarse sea salt as this makes it easier to pull away the skin.
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